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-   -   Best way to serve BBQ sauces at a wedding catering? (http://www.bbq-brethren.com/forum/showthread.php?t=49433)

The Wooden Pig 09-18-2008 11:12 AM

Best way to serve BBQ sauces at a wedding catering?
 
I've been doing catering through our restaurant for 3 years and one area I've never been quite pleased on presentation and convience for a buffet style wedding catering is how to serve the BBQ Sauces. One of my sauces is pretty thick so it doesn't dispense very well through most pumps or squeeze bottles.

Ways I've tried...
from crock pots using small ladels
From bowls using small ladels
2 oz. clear plastic cups with clear lids
Plastic squeeze style bottles
Glass syrup bottles

Any suggestions would be greatly appreciated. Perhaps some pics...
I have a wedding for 260 this coming Saturday, perhaps I could try something new.
Thanks

big brother smoke 09-18-2008 12:21 PM

I use bowls with ladle spoons and little spoon holders. I know it can be messy, but I use cloth under them to keep the area nice. If and when they get messy just remove the cloth and replace with a fresh one. You can also get something darker than white as it will last even longer.

http://i54.photobucket.com/albums/g9...e/DSC02458.jpg

Marsha 09-18-2008 12:24 PM

Quote:

Originally Posted by big brother smoke (Post 740931)
I use bowls with ladle spoons. I know it can be messy, but I use cloth under them to keep the area nice. If and when they get messy just remove the cloth and replace with a fresh one. You can also get something darker than white as it will last eve longer.

http://i54.photobucket.com/albums/g9...e/DSC02458.jpg


Excellent question Wooden Pig!

BBS, I like that idea and will have to give it a try! I have used the plastic squeeze bottle and you know that just does not look all that nice.

Bigmista 09-18-2008 01:02 PM

I just do what BBS says. Catering 201.

Bride of Roo(BQ'n) 09-18-2008 01:16 PM

Gravy Boats! Can get decent ceramic at a restuarant shop and they class up the joint, and reduce the chance of spilling from a spoon onto that WHITE GOWN!!

lazybonesmoke1 09-18-2008 01:17 PM

I use glazed ceramic pots of different sizes I picked up on sale at pottery barn.

barbefunkoramaque 09-18-2008 02:14 PM

I don't understand why you people have to make things so complex...

The ultimate in portion control and if you anything like me and rather not be seen wearing Crocs... this beauty can save you footwork by reaching one of your sauce parched clientele from up to 35 feet. Many models and color schemes as well.

The Wooden Pig 09-18-2008 02:56 PM

So tell me...What's catering 201? I assume it's the class that follows Catering 101.

I agree, the bowls seem to be the best for a fancier occasion like this wedding I'll be doing this weekend.

Marsha 09-18-2008 04:54 PM

Quote:

Originally Posted by barbefunkoramaque (Post 740993)
I don't understand why you people have to make things so complex...

The ultimate in portion control and if you anything like me and rather not be seen wearing Crocs... this beauty can save you footwork by reaching one of your sauce parched clientele from up to 35 feet. Many models and color schemes as well.

Do they make BBQ sauce paint ball ammunition?



P.S. I love my Crocs!

big brother smoke 09-18-2008 08:12 PM

Catering 201

Chapter 1. Knowing you need 10% overage in food (Conntinued from Catering 101)

Chapter 2. Tablescapes

Chapter 3. Contracts (Continued from catering 101)

Chapter 4. Clothing (crocs, chef jackets, polos, no t-shirts etc.)

Chapter 5. Websites

Chapter 6. Listening to someone who has farked up in a given area and learning from their mistakes.

Chapter 7. Learning from your mistakes and sharing the knowledge to help others avoid the same mistakes.

Chapter 8. Managing the business (having managers, coordinators, bartenders, bookeeping, etc.)

Chapter 9. Gigs over 100 people

Chapter 10. Weddings (Continued in Catering 304 and 404)

Chapter 11. Environmentally Friendly products/Green BBQ

Chapter 12. Dealing with difficult clients (i.e. bridezilla)

bbqbull 09-18-2008 08:31 PM

Quote:

Originally Posted by barbefunkoramaque (Post 740993)
I don't understand why you people have to make things so complex...

The ultimate in portion control and if you anything like me and rather not be seen wearing Crocs... this beauty can save you footwork by reaching one of your sauce parched clientele from up to 35 feet. Many models and color schemes as well.


Barbefunkoramaque this is a serious part of the forum.

We call this hijacking and I would appreciate it if you would please keep the subject going by sharing usefull information.

Woodpile is where things are hijacked and thrown way off base in a heartbeat, but this isnt the place.

Being a new member I thought I would pass this information along to you.

Bbq Bubba 09-18-2008 09:00 PM

Quote:

Originally Posted by big brother smoke (Post 741309)
Catering 201

Chapter 1. Knowing you need 10% overage in food (Conntinued from Catering 101)

Chapter 2. Tablescapes

Chapter 3. Contracts (Continued from catering 101)

Chapter 4. Clothing (crocs, chef jackets, polos, no t-shirts etc.)

Chapter 5. Websites

Chapter 6. Listening to someone who has farked up in a given area and learning from their mistakes.

Chapter 7. Learning from your mistakes and sharing the knowledge to help others avoid the same mistakes.

Chapter 8. Managing the business (having managers, coordinators, bartenders, bookeeping, etc.)

Chapter 9. Gigs over 100 people

Chapter 10. Weddings (Continued in Catering 304 and 404)

Chapter 11. Environmentally Friendly products/Green BBQ

Chapter 12. Dealing with difficult clients (i.e. bridezilla)

I just realized we graduated Catering 201 this year and didn't even know it! :lol: :lol:

big brother smoke 09-18-2008 10:14 PM

Quote:

Originally Posted by Bbq Bubba (Post 741342)
I just realized we graduated Catering 201 this year and didn't even know it! :lol: :lol:


You had bridezilla? :eek:

Do tell in all seriousness!

Marsha 09-18-2008 10:58 PM

Quote:

Originally Posted by big brother smoke (Post 741309)
Catering 201

Chapter 1. Knowing you need 10% overage in food (Conntinued from Catering 101)

Chapter 2. Tablescapes

Chapter 3. Contracts (Continued from catering 101)

Chapter 4. Clothing (crocs, chef jackets, polos, no t-shirts etc.)

Chapter 5. Websites

Chapter 6. Listening to someone who has farked up in a given area and learning from their mistakes.

Chapter 7. Learning from your mistakes and sharing the knowledge to help others avoid the same mistakes.

Chapter 8. Managing the business (having managers, coordinators, bartenders, bookeeping, etc.)

Chapter 9. Gigs over 100 people

Chapter 10. Weddings (Continued in Catering 304 and 404)

Chapter 11. Environmentally Friendly products/Green BBQ

Chapter 12. Dealing with difficult clients (i.e. bridezilla)

Chapter 1. We are good.

Chapter 2. We are good.

Chapter 3. Re-vamping/improving contract as we speak.

Chapter 4. Bingo!

Chapter 5. I play a web developer at my week day gig. But for some reason, I am always too busy to work on my own web site.

Chapter 6. Still listening!

Chapter 7. I try!

Chapter 8. I'm good here, except I really HATE bookkeeping. Quickbooks = Bah Humbug!

Chapter 9. Got a few under our belts.

Chapter 10. Got a few of those under our belts, too.

Chapter 11. I need to go to Green BBQ School!

Chapter 12. I have so far been able to figure out potential bridezillas and pass on their business. Whew!

I obviously still have a few chapters to finish before I pass Catering 201. :wink:


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